Place a sheet of nori on a sushi rolling mat or washcloth, lining it up at the end closest to you. Place the Romaine leaf on the edge of the nori with the spine closest to you. Spread Spicy Miso Paste on the Romaine?Line the leaf with all ingredients in descending order, placing sprouts on last. Roll the Nori sheet away from you tucking the ingredients in with your fingers as you go. Seal the roll with water or Spicy Miso Paste. Slice the roll into 6 rounds or leave whole.

At this point, I strongly recommend doing a small test to make sure the consistency is right.

Pour 1/2 cup or so of the filling into a bowl and let set in the fridge for 20 minutes. Take it out and cut into it with a knife. If the knife comes out clean and the mixture is firm, the consistency is right. Just add the test portion back to the blender and process briefly. If it's too wet, place test portion back in the blender and add 2 tbs coconut oil. Process until smooth. You could re-test the mixture if you wish but it's probably going to be fine.

Once you're happy with your filling, transfer the mixture to a large bowl and fold in 3 cups of fresh blueberries.

Carmella's Note: In my experience, Irish moss can be a bit tricky to work with. It can loose some of its gelatinous properties if you soak it for too long or rinse it under warm water. The method that has been working best for me is to soak the moss in water at room temperature for 3-3 1/2 hours. I then rinse it under cold running water to get the little grits and unwanted bits off. Voila! It's ready to be used! I leave whatever moss I don't use in an airtight container (without water) in the fridge.

Assembly Press crust mixture into a pie plate. (I used a 9" plate with removable bottom.)

Chop vegetables into 1 inch pieces for easy blending. Fill blender with 3-4 cups filtered water (more or less water depending on how thick you desire your shake). Add all ingredients into blender. Puree till smooth or desired consistency. * You can also add the juice from one half of a lemon or lime and even ¼ tsp sea salt and/or cayenne pepper. Recipe by Body Ecology Diet

Raw chocolate almond-butter cups

1 part melted cocao butter (or coconut oil) 1 part cocao powder 1 part agave or maple syrup (warmed to the same temp as cocao butter) Pinch of fine ground celtic or sun-dried sea salt Stir and pour into small candy cups 1/3 full

Over low heat, melt together roughly 1/2 of the the coconut oil and cacao powder Using a small ice cube tray with rubber bottoms or a flexible candy mold tray, scoop about 1 Tsp of chocolate into each compartment. Transfer tray to freezer for mixture to harden In a food processor, blend together the coconut, hemp, maca goji, almond, flax, pollen and honey and 4 drops of peppermint oil. You may wish to add more honey if you like it sweeter Once evenly processed, remove chocolate tray from freezer and roll out small amount of filling mixture. If too loose, you can play this mix in the freezer for a brief time to harden it. Place a small amount of filling into each compartment. Melt the other half of coconut oil and raw cacao together and scoop with a teaspoon over the first layer of chocolate and filling until filling is covered. Sprinkle with sea salt Replace to fridge or freezer to harden. Once hardened completed, pop out of the tray. store in the fridge or freezer.